香蕉瑞士卷 ~ Banana Custard Roll

 

 

 

下午茶来咯。。。

 

食谱取自 ： 新新饮食第92期

香蕉瑞士卷

材料：

蛋糕体 （A） :

6粒 蛋黄

40g 幼糖（ 我放20g ）

100g香蕉泥

50g 棒果粉

50ml 鲜奶

80ml 粟米油

120g 面粉 + 1/2小匙发粉筛过

蛋糕体 （B ） :

6粒 蛋白

1/4小匙 塔塔粉

80g 幼糖

卡斯特馅料：400ml 鲜奶

5粒 蛋黄

25g 面粉

25g 粟粉

110g 幼糖 （ 我放80g ）

20g  牛油

1大匙 rum酒

做法：

1．预热烤箱至140度。在14 x 14寸方形烤盘铺上油纸。( 我用14 x 10寸的烤盘 ）。

2．将材料A一起拌匀待用。 （图1）

                

                            ~ 图1 / picture 1 ~

3．将材料B的蛋白和塔塔粉打至起泡后，分3次加入幼糖打发成硬性泡沫。

4．将1/3打好的B料加入A料轻轻拌匀，再加入1/3B料轻轻拌匀，才加入其余的蛋白轻轻拌匀。

5．倒入已铺上纸的烤盘里, 送进烤箱里烤20分钟，再调至160度烤多10分钟，取出待冷。

（图2）

                 

                             ~ 图2 / picture 2 ~

 

6．馅料： 把200ml鲜奶，蛋黄，面粉和粟粉拌匀。剩下的200鲜奶和幼糖一起煮溶（不要滚）,冲入拌匀的馅料。拌匀后用小火拌煮至浓稠，加入牛油和rum酒拌匀，待冷备用。（贴上1张保鲜纸以防结成硬皮 ）. （图3）

                  

                               ~ 图3 / picture 3 ~

7．撕出蛋糕纸，在将要卷起的蛋糕那一端用刀切3 ~ 4道痕，在蛋糕上涂上卡斯特馅料，用纸卷起。

8．放入冰箱冷藏30分钟即可切片享用。

 

Recipe source : YumYum Magazine @ No.92

Banana Custard Roll

Ingredients ：

For the cake (A) :

6 egg yolks

40g castor sugar ( I put 20g )

100g mashed banana

50g  ground hazelnut

50ml fresh milk

80ml corn oil

120g plain flour , sifted with 1/2tsp baking powder

For the cake (B) :

6 egg whites

1/4tsp cream of tartar

80g castor sugar

Custard filling :

400ml fresh milk

5 egg yolks

25g plain flour

25g cornstarch

110g castor sugar ( I put 80g )

20g butter

1tbsp rum

Method :

1. Preheat oven to 140c .Line a 14” x 10” baking tray with baking greaseproof paper .

2. In a mixing bowl , combine ingredients A and mix well .( Picture 1 )

3. Whisk egg whites and cream of tartar until frothy . Add in castor sugar in 3 batches and continue to beat until stiff peaks formed .

4. Combine 1/3 of egg white mixture with mixture A and stir well . Add 1/3 of egg white mixture and stir gently . Lastly mix in the remaining egg white till well combined  .

5. Spread the batter into the lined baking tray and bake in preheated oven at 140cfor 20 minutes . Increase the heat to 160c and bake for another 10 minutes . Remove and leave to cool . ( Picture 2 )

6 . Filling : Put 200ml fresh milk , egg yolks , plain flour and cornstarch into a mixing bowl and stir well . Heat the remaining of fresh milk with castor sugar until sugar has dissolved . Pour in the egg yolk mixture and stir over very low heat until veru thick . Add in butter , rum and stir well . Remove from heat and leave to cool . ( Cover with cling film to prevent a skin forming on the surface ) . ( Picture 3 )

7. Remove the greaseproof paper and cut 3 ~ 4 lines ( at the beginning of rolling point ) but the cake is still attached to each other . Spread the filling over the cake and roll up with greaseproof paper .

8. Chill the roll in the fridge for 30 minutes . Cut into slices and serve .

 

This post is linked to Cook-Your-Books # 17, hosted by Joyce from Kitchen Flavours .